Serves: 4–5 people

Ingredients

  • Paneer – 200 gm, cut into small cubes
  • Cauliflower – 2 cups, cut into medium florets
  • Capsicum – 1 medium, cut into large pieces
  • Ladyfinger (okra)– 6 pcs, cut into halves
  • French beans – 4–5, sliced lengthwise
  • Potato – 1 medium, cut into cubes
  • Arbi (colocasia) – 2–3 pcs, cut into quarters
  • Green peas – ¼ cup
  • Carrot – ¼ cup, chopped
  • Ginger – 1 small piece, grated
  • Tomatoes – 6 medium, finely chopped
  • Onion – 2 medium, finely chopped
  • Green chillies – 2, finely chopped
  • Kitchen King masala – 2 tbsp
  • Salt – to taste
  • Red chilli powder – to taste
  • Tomato sauce – 3 tbsp
  • Oil – for frying and cooking

Method

  1. Boil green peas, carrots, and French beans in water for 4–5 minutes. Drain and keep aside.
  2. Heat oil in a deep pan and lightly fry cauliflower, potatoes, and arbi until light golden brown. Remove and keep aside.
  3. In the same oil, fry lady finger and capsicum on high flame for 2 minutes. Remove and keep aside.
  4. Heat 2 tbsp oil in another pan. Add chopped onions and sauté until golden brown.
  5. Add grated ginger and green chillies. Cook for 1 minute.
  6. Add chopped tomatoes and cook until the oil separates from the masala.
  7. Add salt, red chilli powder, and Kitchen King masala. Mix well.
  8. Add tomato sauce and stir properly.
  9. Add all the fried and boiled vegetables along with paneer. Mix gently.
  10. Cover and cook on low flame for 8–10 minutes so all flavours blend well.
  11. Serve hot with roti, naan, paratha, or rice.

Serving Suggestions

  • Serve hot with butter naan, tandoori roti, or laccha paratha.
  • Pairs well with jeera rice or plain pulao.
  • Serve with salad, curd, or pickle for a complete meal.

Tips

  • Do not over-fry vegetables to maintain texture.
  • Fry lady finger separately to avoid stickiness.
  • You can add more seasonal vegetables if desired.
  • Cook on low flame after mixing for best flavour.

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